🇮🇹 Italy · Food
Pizzoccheri della Valtellina
By eatmundo · July 7, 2026
Hailing from the stunning Valtellina valley in Lombardy, Pizzoccheri is a hearty buckwheat pasta dish perfect for colder weather. It combines short, flat pasta with potatoes, savoy cabbage, and generous amounts of local cheese, all brought together with a luscious garlic-and-sage-infused butter.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing the pizzoccheri dough: combine 200g buckwheat flour and 50g white flour with approximately 100ml warm water and a pinch of salt on a clean surface. Knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- 2
While the dough rests, prepare the vegetables. Peel 300g potatoes and cut them into 1.5 cm cubes. Wash 300g savoy cabbage (or chard) and cut it into strips. Set a large pot of salted water to boil.
- 3
Roll out the rested dough to a thickness of about 2-3mm. Cut it into strips approximately 7-8 cm wide, then cut these strips into smaller rectangles or irregular shapes, about 2-3 cm long. Lightly flour them to prevent sticking.
- 4
Once the water boils, add the potato cubes and cook for 5 minutes. Then add the cabbage strips and cook for another 5 minutes. Finally, add the fresh pizzoccheri to the same pot and cook for 2-3 minutes, or until al dente.
- 5
While the pasta cooks, melt 150g butter in a small pan over medium heat. Add 2 peeled garlic cloves (lightly crushed) and 10 fresh sage leaves. Let the butter infuse gently until fragrant and slightly golden, about 5-7 minutes. Be careful not to burn the garlic.
- 6
Drain the pizzoccheri and vegetables, reserving a little cooking water. In layers, arrange the pasta and vegetables in a warm serving dish, scattering 200g diced Valtellina Casera cheese (or Fontina/Taleggio) and 50g grated Parmigiano Reggiano between layers. Pour the hot garlic and sage butter evenly over everything.
- 7
Toss gently to ensure the cheese melts into a creamy consistency, using a splash of the reserved cooking water if needed to loosen it. Serve immediately, ensuring each portion gets a generous share of melted cheese and fragrant butter.
Frequently Asked Questions
What kind of cheese is best for Pizzoccheri della Valtellina?+
Traditionally, Valtellina Casera cheese is used, known for its semi-hard texture and mild, slightly sweet flavor. If unavailable, Fontina, Taleggio, or even a good quality Emmental can be suitable substitutes.
Can I make Pizzoccheri with store-bought pasta?+
While fresh, homemade pizzoccheri are best, you can find dried pizzoccheri in specialty Italian stores. Follow package instructions for cooking time, typically longer than fresh, and add to the pot with the vegetables as instructed.
What if I don't have savoy cabbage?+
Swiss chard (bietola), spinach, or even regular green cabbage can be used as alternatives to savoy cabbage. The key is to have a robust green vegetable that holds up well to cooking and complements the richness of the dish.
How do I prevent the garlic from burning in the butter sauce?+
Cook the butter and garlic over medium-low heat. The garlic should gently infuse the butter and turn a light golden color, not dark brown. If it starts to brown too quickly, remove the pan from the heat for a moment.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
